Skillet Corn Cake With Stewed Cherries Food

SKILLET CORN CAKE WITH STEWED CHERRIES

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

MAMA'S SKILLET CORN

Steps:

• Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
• Cover and simmer 15 minutes on medium heat, stirring occasionally.
• Combine flour with milk, blending until smooth.
• Stir into corn.
• Cook five more minutes, stirring constantly.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.